Packed with flavor, this shrimp lo mein recipe has tender juicy shrimp, veggies, and egg noodles in a simple sauce.

We love to make our own stir-fries at home to keep things fresh and healthy!

A pan of shrimp lo mein garnished with green onions on a wood cutting board

What Is Shrimp Lo Mein?

The difference Lo Mein vs. Chow Mein is the noodles. While the dishes are fairly similar, there are some difference. Chow mein noodles are typically fried while lo mein noodles are steamed.

We add in shrimp because it tastes great and it’s so quick and easy to make but of course this can be made as a chicken lo mein or even just veggies!

This recipe is perfect for hectic dinners, it only takes about 30 minutes!

ingredients for Shrimp Lo Mein on cutting board


This recipe uses egg noodles which you can either buy fresh at the grocery store (often found near the tofu) or dried. If you don’t have any on hand, spaghetti will work just fine.

SHRIMP Use raw, peeled and deveined shrimp, medium-sized with the tails removed. If using frozen shrimp, run under cold water to thaw before adding to the saucepan.

VEGGIES Fresh coleslaw mix, red peppers, and yellow peppers add some color to this dish! Try zucchini, baby corn, chopped spinach, or mushrooms to mix it up a bit!

SAUCE It’s so easy to make! Soy sauce, hoisin, brown sugar, and sesame oil are mixed with water to create this sweet & savory sauce!

Optional toppers:  Try chopped peanuts, fresh bean sprouts, chopped basil or cilantro, and a sprinkle of red pepper flakes! Don’t forget sambal or sriracha for a spicy kick!

Stir fry ingredients in a skillet with a bowl of shrimp on a white napkin

How To Make Shrimp Lo Mein

Anyone who can cook noodles can make their own shrimp lo mein right at home!

  1. Prepare sauce and cook noodles
  2. Lightly saute the seasoned shrimp just until pink and remove from the pan.
  3. Add oil to the pan and saute peppers and coleslaw, add garlic and ginger.
  4. Return shrimp to the pan with sauce. Heat and add noodles. Serve hot.

pouring sauce over shrimp and vegetables to make lo mein

Tips For Making Shrimp Lo Mein

  • Don’t rinse the noodles after cooking; leaving them will keep them just starchy enough to help thicken the sauce so it clings better to the shrimp and veggies.
  • Barely cook the shrimp in the saute pan because it will cook further once it’s added back in the final step. Just get them lightly pink.
  • Also, don’t forget that shrimp lo mein makes a great next-day lunch for work or school! Just reheat and serve!

A close up image of shrimp lo mein with vegetables in a pan

Stir Fry Favorites

Did you love this Shrimp Lo Mein? Be sure to leave a rating and a comment below! 

A pan of shrimp lo mein with vegetables and noodles garnished with green onions
4.98 from 104 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Shrimp Lo Mein

Shrimp Lo Mein is chock full of fresh veggies and shrimp, with a sweet & savory sauce!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings


  • 4 ounces uncooked dry egg noodles or ramen noodles (seasoning packets discarded), or 8 oz fresh egg noodles
  • 1 tablespoon vegetable oil
  • 8 ounces medium shrimp peeled and deveined, tails removed
  • 4 cups coleslaw mix or finely sliced cabbage
  • ½ red or yellow bell pepper sliced
  • 1 teaspoon fresh ginger grated
  • 2 cloves garlic minced


  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon water
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil


  • Combine sauce ingredients in a small bowl and set aside.
  • Cook noodles according to package directions. Drain well, do not rinse.
  • Meanwhile heat oil in a large saucepan over medium-high heat. Season shrimp with salt & pepper. Add to the pan and cook just until it begins to turn pink, about 2-3 minutes. Remove from pan and set aside.
  • Add more oil if needed and add coleslaw mix and bell pepper to the pan. Stirfry 3-4 minutes or until it begins to soften. Add ginger and garlic to the pan and cook 30 seconds more.
  • Stir in shrimp and sauce. Cook until shrimp is cooked through, about 2 minutes. Add noodles and toss well to combine.


This recipe uses egg noodles which you can either buy fresh at the grocery store (often found near the tofu) or dried. If you don't have any on hand, spaghetti will work just fine.
Don’t rinse the noodles after cooking; leaving them will keep them just starchy enough to help thicken the sauce so it clings better to the shrimp and veggies.
Cook the shrimp just until pink in step 3. It will cook further once it’s added back in the final step.
Store leftovers in an airtight container in the fridge for up to 3 days. 
Reheat in the microwave or in a saucepan until heated through. 
4.98 from 104 votes

Nutrition Information

Serving: 0.25of the recipe | Calories: 248 | Carbohydrates: 30g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 167mg | Sodium: 925mg | Potassium: 287mg | Fiber: 3g | Sugar: 6g | Vitamin A: 552IU | Vitamin C: 47mg | Calcium: 123mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Lunch, Main Course
Cuisine American, Asian
close up of Shrimp Lo Mein with writing
Shrimp Lo Mein with a title
close up of Shrimp Lo Mein in a frying pan with a title and another photo of sauce being poured over top of shrimp and vegetables
Shrimp Lo Mein in a pan with a title


, , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Very very delicious! I had to muck around with the recipe a bit because I’m sensitive to Garlic. I added mushrooms, half a medium/large onion cut into large slices and added a table spoon more hoisen and 1 tsp. red pepper flakes. I also skipped adding salt to the shrimp or anything else.5 stars

  2. OMG IT WAS SO GOOD!!!! I love this recipe. I made it for my friend’s family, as well as mine, and everyone loved it! It was so good, the dog ate all the leftovers. Highly recommend!!!5 stars

  3. I have made this several times and we love it! I double the sauce recipe because we like ours more saucey. The first time I tried it I used Ramen noodles and it gummy , now I use angel hair pasta. It’s such an easy and flavorful dish!5 stars

  4. I normally hate recipes where you cook an item, and then, remove it to cook something else in the pan, but this was super, super easy, and the instructions were clear and well-organized. I didn’t feel like I was rushing around getting things out of the cupboard or chopping veggies. In fact, I used frozen Chinese veggies. My husband declared this one a “do again”.5 stars

  5. Sauce has a really good flavor, next time I’ll double the sauce. Just a personal preference. I used a pack of cheap ramen noodles and the noodle was gummy, next time I’ll use a better noodle. Overall very tasty!5 stars